MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Bake Peaches & Cream Cheesecake
 Categories: Breads, Fruits, Cheese, Citrus
      Yield: 12 servings
 
  9 1/2 oz Graham crackers
    1/2 c  Unsalted butter; melted
      2 ts Kosher salt; divided
      2 c  Sliced peeled fresh peaches
    3/4 c  Light agave nectar; divided
     24 oz Cream cheese; room temp
     16 oz Whole-milk ricotta cheese
    1/4 c  Fresh lemon juice
      3 tb Granulated sugar
      2    Fresh peaches; unpeeled,
           - sliced
 
  Pulse graham crackers in a food processor until finely
  ground, 10 to 15 times. Add melted butter and 1/2
  teaspoon salt; pulse until crumbs are evenly moistened,
  about 5 times. Transfer crumb mixture to a 9" springform
  pan, and press onto bottom and about 1 1/4" to 1 1/2" up
  sides, tapering top edge as you press up sides. Freeze
  30 minutes.
  
  In a clean food processor, combine sliced peeled
  peaches, 6 tablespoons agave, and 1/2 teaspoon salt;
  process until smooth, about 2 minutes. Transfer to a
  large bowl, and refrigerate until chilled, about 30
  minutes.
  
  In a clean food processor, combine cream cheese,
  ricotta, lemon juice, sugar, remaining 6 tablespoons
  agave, and remaining 1 teaspoon salt. Process until very
  smooth, about 2 minutes, stopping to scrape down sides
  of bowl as needed. Transfer to a second large bowl.
  
  Spread half of cream cheese filling in prepared crust in
  an even layer; freeze 45 minutes. Chill remaining cream
  cheese filling (do not let it become too firm).
  Carefully spread half of chilled peach puree in an even
  layer on top of cream cheese filling in pan; freeze 45
  minutes. Carefully spread remaining cream cheese filling
  in an even layer on top of peach layer; freeze 45
  minutes. Spread remaining peach puree on top. Cover pan
  with plastic wrap; freeze until firm but not completely
  frozen, 3 to 4 hours.
  
  Remove sides of pan; transfer cheesecake to a serving
  plate. Top with unpeeled peach slices.
  
  By Justin Chapple
  
  RECIPE FROM: 
https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
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